Name: Baked Eggs with Roasted Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 large eggs; 1 cup egg whites; 1 cup cherry tomatoes; 2 cup baby spinach; 0.5 tbsp extra virgin olive oil; 0.5 oz feta cheese; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried oregano

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Baked Eggs with Roasted Tomatoes

Fresh cherry tomatoes and baby spinach roasted until bursting, then baked with protein-rich eggs and salty feta for a vibrant, savory breakfast skillet.

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NUTRITION

Protein

51.7g

Fat

26.3g

Carbs

13.6g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

1 cup egg whites

1 cup cherry tomatoes

2 cup baby spinach

0.5 tbsp extra virgin olive oil

0.5 oz feta cheese

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
In a small oven-safe skillet, toss the cherry tomatoes and minced garlic with the extra virgin olive oil, sea salt, black pepper, and dried oregano.
3
Roast the tomatoes in the oven for 10 minutes until they begin to blister and release their juices.
4
Remove the skillet from the oven and stir in the baby spinach until it is slightly wilted from the residual heat.
5
Pour the egg whites into the skillet around the tomatoes, then carefully crack the whole eggs on top, spacing them evenly.
6
Sprinkle the crumbled feta cheese over the egg and vegetable mixture.
7
Return the skillet to the oven and bake for 8 to 10 minutes, or until the egg whites are fully set but the yolks remain slightly runny.
8
Remove from the oven and serve immediately while hot.